- spiced pork chops
- steamed basmati rice
- sauteed baby spinach
What you do is take half a cup of flour and mix in a bunch of herbs and spices -- garlic powder, dry mustard, paprika, celery salt, ground ginger, dried oregano, dried basil, some pepper and a pinch of salt. Then dredge four pork chops (I like the thick boneless ones) in the flour/spice mixture. I usually mix the flour and spices in a big plastic zipper bag and then shake the chops right in the bag, just to save time and a bit of mess. Once the chops are coated in flour and spices, brown them on both sides in a skillet with a little oil.
While the chops are browning, mix together a cup of ketchup, a cup of water, and 1/4 cup of brown sugar and set it aside. Remove the chops from the skillet and place them in a single layer in a 9 x 13-inch pan, then pour the ketchup mixture over them and bake uncovered at 350 degrees F for about an hour. The chops come out tender with a sweet-tangy sauce that's really good with rice. This recipe is easily doubled but the sauce doesn't freeze all that well, in my experience.
Spinach was the usual deal -- a big bag of pre-washed baby spinach sauteed in EVOO and seasoned with salt and pepper. The spinach cooks WAY down, so figure on one salad-sized bag for every 2-3 people you're feeding.